avacado basil sauce

First off, let me tell you I debated for a while about buying a spiralizer. I read about them, saw recipes about them, but it wasn’t until I recently read some reviews about the Veggetti, that I decided to take the plunge! And I do not regret it. I bought it from Bed, Bath, and Beyond for $15. Can’t beat that price. I used it a few weeks ago to add zucchini to my egg muffins. But this is the first time I’ve used it for a full meal. I was a little nervous, I anticpated calling for take-out if it ended badly, but thankfully I didn’t have to resort to that.

Most recipes say you can cook the veggie any way you like, saute, boil, microwave (ew, gross), or eat it raw. I decided to eat it raw because that meant one less step to do! I used two zucchinis, which was enough for two people. And used a food processer to make the avacado-basil sauce. Toppped it off with cherry tomoatoes and you have a heathy, vegetarian meal! My recipe was inspired from this one, from Damn Delicious.

Spiralize zucchini into a bowl

Add avocados, basil, garlic, salt and peper into food processor bowl

Pulse while slowly adding 1/4 cup olive oil

Pour avocado mixture over noodles, add cherry tomatoes

Ingredients

Two zucchinis- washed, ends cut off, do not peel

Two ripe avocado, halved, seeded , and peeled

1/2 cup fresh basil

2 cloves garlic

2 tablespoon freshly squeezed lemon juice

salt and pepper to taste

1/4 cup olive oil

1 cup cherry tomatoes, halved

1. Insert zucchini into one end of the Veggetti, hold over a bowl and twist the vegetable clockwise while pushing forward.

2. Add avocado, basil, garlic, and lemon juice in the bowl of a food processor. Season with salt and pepper. Turn on to pulse, while machine is running, slowly add olive oil.

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Hi! I’m Megan.

Welcome to Meg’s Meal Planning. I’m Megan, thank you for stopping by my blog! I am the meal planner behind Meg’s Meal Planning. My weekly dinner recipes are healthy, simple, and can be enjoyed by the whole family!
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